Salmon Salad Francais Food

SALMON SALAD

Steps:

• Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

SALMON SALAD FRANCAIS

Steps:

• Prepare grill.
• Place potatoes in enough salted water to cover. Bring to boil over high heat. Cook until tender (approx 10-12 mins). Add beans during last 3-4 minutes. Drain. Rinse with cold water to cool. Set aside.
• In bowl, whisk together vinegar, mustard, herbes de Provence, salt and pepper, whisk in oil until combined. Brush skinless side of salmon with 2 Tbs. dressing. Grill over direct heat, skin side up, until just cooked (approx 2-3 mins per side).
• Place greens on serving platter, arrange potatoes, beans, tomatoes, olives and salmon over greens. Drizzle with remaining dressing.
• Quick option:.
• Brush salmon with dressing. Broil salmon 4" from heat source, skin side down for 6 minutes.

SUPERHEALTHY SALMON SALAD

Steps:

• Heat water in a tier steamer. Season the couscous, then toss with 1 tsp oil. Pour boiling water over the couscous so it covers it by 1cm, then set aside. When the water in the steamer comes to the boil, tip the broccoli into the water, then lay the salmon in the tier above. Cook for 3 mins until the salmon is cooked and the broccoli tender. Drain the broccoli and run it under cold water to cool.
• Mix together the remaining oil and lemon juice. Toss the broccoli, pomegranate seeds and pumpkin seeds through the couscous with the lemon dressing. At the last moment, roughly chop the watercress and toss through the couscous. Serve with the salmon, lemon wedges for squeezing over and extra olive oil for drizzling, if you like.